Garlic Paste/ Toasted Garlic Baguette
Preheat oven to 375 Fahrenheit.
8 large garlic heads (pick the large and hard ones)
- 1/2 cup olive oil
- 1 cup grapeseed oil
- 1 French Baguette
Remove only one layer of papery skin from garlic if they are dirty.
With a sharp knife cut off 1/4 of the garlic from the top to expose and open
Arrange the garlic cut side up on a baking sheet. Drizzle olive oil on the garlic generously. Place the banking sheet with garlic in the center rack of the oven.
Bake for 20 minutes. Check the garlic by inserting the tip of a knife in a clove of garlic. If is it creamy and soft it is ready. Take it out of the oven.
When it is cool to your touch squeeze garlic to get the creamy garlic paste into a glass container with a lead. With a fork mash the garlic and pour the grapeseed oil to cover the garlic paste. You can keep the paste in the refrigerator for up to a month.
Direction for Garlic Baguette:
Preheat the oven to 375 F
With a sharp knife cut the bread diagonally into 1/4 inch slices.
Brush both sides of each slice of bread with garlic paste and place them on a baking sheet.
Bake for 5 minutes or a few minutes longer till it is crispy.